The selection for the next Slow Food Portland Book Group is Molecular Gastronomy by Herve This. This is a French biochemist, who has worked for many years alongside Michelin Three-Star chef Pierre Gagnaire. In Molecular Gastronomy, This presents one hundred short chapters, each on a different aspect of food science. He includes not only what happens in the processes of cooking and baking, but what is going on in the mouth and in the brain when one is tasting and eating food. If Harold McGee’s food science classic, On Food and Cooking, sits on your shelf, or even if you’re just interested in what exactly happens to make food taste so good, this is a great book for you. The book also addresses some of the modern techniques embraced by the world’s greatest chefs, so if you are curious about these techniques and want to get a better sense of what Rob Evans, Thomas Keller, Grant Achatz,
Ferran Adria, and Wylie Dufresne are all about, read the book and come join us!
The book is now available in paperback; the price is $16.95. Book group members receive a 10% discount off the purchase. We will meet to discuss this book on Monday, November 17th from 6 pm to 7:30 pm.